Polish Breaded Pork Loin Cutlets Fried in Lard

What you need

• 4 boneless pork loin chops, about 150 g each and 1.5 cm thick, rind and extra fat trimmed
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 40 g (1/3 cup) all-purpose flour
• 2 large eggs, beaten
• 100 g (1 cup) fine dry breadcrumbs
• 100 g (1/2 cup) lard, or neutral oil

Method

Restated from the original video

1. 1

   Lay the chops between two sheets of plastic wrap and pound with a meat mallet to an even 5 mm (1/4 in) thickness.

2. 2

   Season both sides of each cutlet with the salt and pepper.

3. 3

   Put the flour, beaten eggs and breadcrumbs in three shallow dishes side by side.

4. 4

   Coat a cutlet in flour and shake off the excess, dip it in the eggs, then press it into the breadcrumbs on both sides. Repeat with the rest.

5. 5

   Let the coated cutlets rest on a rack for 5 min so the crumbs stick.

6. 6

   Melt the lard in a large frying pan over medium-high heat until a pinch of crumbs sizzles at once. It should be about 3 mm deep.

7. 7

   Fry two cutlets at a time, without crowding, until deep golden and cooked through, 3-4 min per side. No pink should remain and the center should read 63 °C (145 °F).

8. 8

   Drain on paper towels and serve right away, while the crust is crisp.

Imported from polishhousewife.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.